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Old 09-24-2016, 08:09 AM   #21
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I tell ya, breads rise to the occasion despite our best efforsts to thwart them!!! :)
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Old 09-24-2016, 08:18 AM   #22
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I'm not sure I understand why people are putting water dishes under or around their rising dough. Why? I do leave a pan in the oven while actually baking and I sometimes even spritz water in during baking, but not while proofing.
We're not. We put a cup of water in the microwave and heat it on high for one minute. Remove the cup, place the covered bowl of dough in the microwave and close the door. Heating the water creates a warm environment in the microwave for proofing the dough and since it's insulated, it stays warm for quite a while.
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Old 09-24-2016, 09:58 AM   #23
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Gotcha GG, thanks.

Expat, I will keep on trying to thwart them! They made me take a couch nap the other day so they could rise and extra hour (or so). Got so big it wouldn't even fit in the oven. AWK!! But I manhandled it back down and popped it in anyhow.
LOL - came out crooked looking but beautiful and when cut into had a huge bubble big enough to fit both fists in.. LOL Still tasty.
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Old 09-24-2016, 10:14 AM   #24
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Gotcha GG, thanks.

Expat, I will keep on trying to thwart them! They made me take a couch nap the other day so they could rise and extra hour (or so). Got so big it wouldn't even fit in the oven. AWK!! But I manhandled it back down and popped it in anyhow.
LOL - came out crooked looking but beautiful and when cut into had a huge bubble big enough to fit both fists in.. LOL Still tasty.
man-handled bread.......or is that monkey-bread.......just kidding......


I bet it was delicious, dragnlaw!!!
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Old 09-24-2016, 11:08 AM   #25
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I'm one of those who can't see any reason to hurry the rise. If I'm in a hurry, I don't bake bread. Too much of the flavor comes from the fermentation process, and to create that flavor just takes time.

When I make ciabatta I start the night before by making a poolish, which ferments in a bowl on the counter overnight, covered with a damp dish towel. Then starting with that the next day it takes about 4 hours to make 3 finished loaves, most of that time the dough is resting or rising - 30 minutes for the autolyse, then rest 40 and fold, rest 30 and fold, rest 20 and shape loaves, then rise up to an hour prior to baking with steam.

During each rest or rise I cover only with a damp towel so that air can circulate. I don't seal the bowl or the dough with plastic unless I'm refrigerating it overnight.
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Old 09-24-2016, 01:07 PM   #26
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y'all are too funny on this site.


.........but seriously would love to know how to make ciabattta bread, RPCookin.......can you give the recipe.........I love to make bread and have met MS. Cia over here in Oman............love it...........would love to know how to make it.......when you get the time let me know........
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Old 09-24-2016, 01:29 PM   #27
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I do want to know how to make ciabatta bread...........
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Old 09-24-2016, 01:38 PM   #28
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Ciabatta is quite a project, but can be fun. The first time I made it, I didn't notice that I needed to turn and fold it every half hour, then let it rest for a half hour, repeat, repeat, and I had errands to do. So, yes, I took it with me and did that in the car. It was a warm, sunny day - perfect for rising between folds

Pro tip: I make myself a checklist to keep track of which fold and which rise I had completed, so I would know when it was time to preheat the oven and when it was time to bake.

http://www.kingarthurflour.com/recip...iabatta-recipe
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Old 09-24-2016, 01:48 PM   #29
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y'all are too funny on this site.


.........but seriously would love to know how to make ciabattta bread, RPCookin.......can you give the recipe.........I love to make bread and have met MS. Cia over here in Oman............love it...........would love to know how to make it.......when you get the time let me know........
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I do want to know how to make ciabatta bread...........
This is the recipe that I use from Artisan Bread Baking.com: Ciabatta

If any of his techniques are unfamiliar to you, Barry also includes a "how to" section as well.
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Old 09-24-2016, 02:04 PM   #30
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This is the recipe that I use from Artisan Bread Baking.com: Ciabatta

If any of his techniques are unfamiliar to you, Barry also includes a "how to" section as well.
Reading that reminds me - in the Cooks Illustrated recipe for ciabatta, they note that salt inhibits yeast growth, which is why they don't add it till after the poolish and autolyse stages.
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